This time, the New York Times Travel's Frugal Traveler column posted an article on Wednesday, March 28 highlighting the nature surrounding Tucson along with a handful of Mexican restaurants.
Southern Arizona has a style of Mexican food all its own, one distinguishing characteristic being the use of homemade flour tortillas. The flour tortilla, unfairly maligned by some, is elevated to an art form in Tucson: a stretchy, chewy, yielding halo that goes perfectly with both tacos and burritos.
Author Lucas Peterson, who also hosts Eater's Dining on a Dime video series, highlighted Tania’s Flour Tortillas and Mexican Food, Aqui con el Nene, St. Mary's Mexican Food, and Guadalajara Original Grill.
Read the New York Times article in full here: Tucson Is a City That Encourages You to Explore
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran's Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...